Great fall dish! Our family uses it as a Thanksgiving side. Can be made vegetarian by leaving out bacon and substituting vegetable stock for chicken stock.

LJFQ27
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.

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  • Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.

  • In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.

  • Bake in preheated oven for 40 minutes.

  • Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

169 calories; 6 g total fat; 17 mg cholesterol; 387 mg sodium. 25.4 g carbohydrates; 6.2 g protein; Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2006
I combined suggestions by previous testers introduced my own touches and my husband absolutely loved it! (1) I used only 1/2 c broth which as other testers commented was the perfect amount. (2) Based on another AllRecipes member suggestion I used red pepper which gave it another flavor tone. (3) I cubed the squash apples and onions into large pieces because I like chunky casseroles. (4) Because of the size of the chunks I baked for roughly 90 minutes possibly even 2 hours (lost track) at 350 F. No worse for wear by baking longer--just made the squash apples and onions more tender. (5) Instead of white flour I used 1/4 c wheat germ on a whim and then added a dusting of whole wheat flour. This absorbed the the liquid creating a thick binding "sauce" and added an extra element of mouthfeel. (6) I didn't bother "layering" but instead tossed all the ingredients together which I liked because the cheese was distributed throughout. I used 50% fat reduced Colby cheddar cheese. Tossing the shredded cheese throughout helped hide the fact that as usual it didn't melt terribly well. The cheese combined with the broth to help create a sauce. Instead of sprinkling the bacon only on the top I also tossed crisped turkey bacon through the casserole towards the end of the baking time. (7) To save on calories I didn't grease the Anchor Hocking glass casserole dish I used. There was absolutely no need because nothing stuck. Read More
(110)

Most helpful critical review

Rating: 3 stars
10/31/2007
I made this recipe as written and my husband and I had the same reaction: "Hmm." It was odd. I love apple and cheddar together and I like all of the ingrediants but the result was not the interesting mix of sweet and savory I expected. It wasn't terrible but it wasn't great either. I wouldn't make it again. Read More
(33)
90 Ratings
  • 5 star values: 38
  • 4 star values: 25
  • 3 star values: 12
  • 2 star values: 11
  • 1 star values: 4
Rating: 5 stars
10/17/2006
I combined suggestions by previous testers introduced my own touches and my husband absolutely loved it! (1) I used only 1/2 c broth which as other testers commented was the perfect amount. (2) Based on another AllRecipes member suggestion I used red pepper which gave it another flavor tone. (3) I cubed the squash apples and onions into large pieces because I like chunky casseroles. (4) Because of the size of the chunks I baked for roughly 90 minutes possibly even 2 hours (lost track) at 350 F. No worse for wear by baking longer--just made the squash apples and onions more tender. (5) Instead of white flour I used 1/4 c wheat germ on a whim and then added a dusting of whole wheat flour. This absorbed the the liquid creating a thick binding "sauce" and added an extra element of mouthfeel. (6) I didn't bother "layering" but instead tossed all the ingredients together which I liked because the cheese was distributed throughout. I used 50% fat reduced Colby cheddar cheese. Tossing the shredded cheese throughout helped hide the fact that as usual it didn't melt terribly well. The cheese combined with the broth to help create a sauce. Instead of sprinkling the bacon only on the top I also tossed crisped turkey bacon through the casserole towards the end of the baking time. (7) To save on calories I didn't grease the Anchor Hocking glass casserole dish I used. There was absolutely no need because nothing stuck. Read More
(110)
Rating: 5 stars
10/17/2006
I combined suggestions by previous testers introduced my own touches and my husband absolutely loved it! (1) I used only 1/2 c broth which as other testers commented was the perfect amount. (2) Based on another AllRecipes member suggestion I used red pepper which gave it another flavor tone. (3) I cubed the squash apples and onions into large pieces because I like chunky casseroles. (4) Because of the size of the chunks I baked for roughly 90 minutes possibly even 2 hours (lost track) at 350 F. No worse for wear by baking longer--just made the squash apples and onions more tender. (5) Instead of white flour I used 1/4 c wheat germ on a whim and then added a dusting of whole wheat flour. This absorbed the the liquid creating a thick binding "sauce" and added an extra element of mouthfeel. (6) I didn't bother "layering" but instead tossed all the ingredients together which I liked because the cheese was distributed throughout. I used 50% fat reduced Colby cheddar cheese. Tossing the shredded cheese throughout helped hide the fact that as usual it didn't melt terribly well. The cheese combined with the broth to help create a sauce. Instead of sprinkling the bacon only on the top I also tossed crisped turkey bacon through the casserole towards the end of the baking time. (7) To save on calories I didn't grease the Anchor Hocking glass casserole dish I used. There was absolutely no need because nothing stuck. Read More
(110)
Rating: 4 stars
10/27/2008
This review is written by a family that typically would not eat squash. We are a meat and potatoes family and don't usually venture from the very typical brocolli green beans peas carrots types of veggies. I was unsure of this recipe but had a squash I needed to use. This recipe sounded the most appealing to me. My daughter had 3 helpings! My son ate 1 and everyone liked it though it was pretty unanimous that more cheese would have been better. The sweet flavor with the sharp cheddar was a great contrast. Personally I could have done without the cinnamon too because it made the apple taste like apple pie and that threw me off. We chopped everything into 1/2" cubes tossed it in the flour mixture added the cheese and bacon to the bag and tossed that too then added it all to the dish poured 1/2 c broth over it and sprinkled a few red pepper flakes on it. I baked it for about an hour. So next time personally I'd take the cinnamon out and maybe add a bit of cayenne or something to spice it up a tiny bit. The red pepper flakes were good but too hot for my kids. Read More
(45)
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Rating: 3 stars
10/31/2007
I made this recipe as written and my husband and I had the same reaction: "Hmm." It was odd. I love apple and cheddar together and I like all of the ingrediants but the result was not the interesting mix of sweet and savory I expected. It wasn't terrible but it wasn't great either. I wouldn't make it again. Read More
(33)
Rating: 5 stars
02/18/2008
This is an excellent way to serve squash to some one who does not like it. Because of this recipe my husband is now a squash convert. He never liked it before and starting him out with this delicious recipe opened the door for me to try others on him. Great recipe. Oh and by the way if there are any leftovers you can use a blender or immersion blender with some chicken stock and make a really excellent squash soup. Just blend adding chicken stock slowly to the desired thickness and then heat. Read More
(27)
Rating: 5 stars
07/04/2006
I made this as a main dish (serves 4) served with crusty bread. I didn't have 4 apples in so used 1 apple 1 onion finely sliced 6 small new potatoes and 1/2 cup apple juice and 1/2 cup veggie stock. Next time I would halve the amount of liquid as it was quite soupy add pepper and some chilli flakes or similar to give it a bit of a kick. Veg was sliced to 0.5 to 1cm and it took the right amount of time to cook to perfection. Simple to make and tasty too. Read More
(24)
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Rating: 5 stars
10/08/2008
YUM! I know what's going to be on our Thanksgiving table! I am vegetarian so this is what I did. 1 butternut squash peeled and cubed (I just used one of the small ones from last co-op pickup about half the size of a conventional one) 1/2 red onion diced 1 apple diced 1/4 C flour 1 cup of water with one vegetable bouillon cube dissolved in it 3 strips of veggie bacon cooked and crumbled 2 slices of sharp cheddar cheese chopped salt itty bitty dash of cinnamon I baked at 350 in my Pampered Chef Mini Baker (stoneware) until the squash was tender stirring once. Paired great with my curry dish too! So colorful using the red onion! Read More
(17)
Rating: 3 stars
11/28/2005
Cooking time for this recipe clearly fell short of that required in order to tenderize the ingredients. Allow 60-90 minutes of oven time. For my family's tastes bacon crumbles would be optional. Read More
(16)
Rating: 5 stars
09/15/2006
We enjoyed this recipe. Changes...added uncooked chicken breast chunks with other ingredients to slow cooker. I cut squash in varying sizes up to 1x1 so big pieces had some integrity after cooking all day on low. I didn't bother with the flour part but did put the cinnamon in the crockpot. I added the cheese on top before serving. Good one-dish meal for fall. Read More
(14)
Rating: 5 stars
11/23/2005
Delicious. The whole family loved this and requested it for next year. Thanks Laura for a great recipe. Read More
(9)